There’s a lot going off this month of May – we’ve been on a visit to Meridian Meats in Louth on 11^th May (a Q Guild rated quality butcher) who rear their own Longhorn cattle and sell the beef in the shop, alongside local Lincolnshire Wold lamb and pork.  This behind the scenes visit was so fascinating and was arranged by another member of FeRN (Lincs) – an electronic membership promoting farming and food production in Lincolnshire, of which are family are members.  We were able to see how award winning butcher, Jim Sutcliffe, prepares all his raw meat, cooked meat products, as well as his new range of ready made meals (using our own rapeseed oil)! 

Saturday 14^th May saw son James and I holding a Tastings Day for Doddington Hall Farm Shop.  This FARMA Winner Best Farm Shop 2015 is packed with delicious food and gifts.  I took along some new gluten free cake recipes which are light and summery and zesty marinades (see recipes below).

Lemon and Thyme Cake

125g gluten free self-raising flour

125g sugar

100ml Ownsworth’s Rapeseed Oil

2 medium eggs (beaten)

Grated zest of one large lemon

Juice of one large lemon

Handful of fresh golden thyme (washed, dried and stems removed)

 

Method:

 

Place the gluten free self-raising flour, sugar and golden thyme in a large mixing bowl and combine.  Next add the lemon zest and lemon juice, beaten egg and rapeseed oil and beat to make a batter.  Pour the batter into two 7 inch (18 cm) sponge tins which have been lined with baking parchment and place in a pre-heated fan oven (180 degrees C/350 degree F or Gas Mark 4.  Cook the cake for approximately 25 to 30 minutes or until the cakes are well risen and lightly golden.  Remove the cakes from the tins carefully and also remove the baking parchment.  Allow to cool.  Sandwich together with a generous amount of lemon curd and spread the top layer with lemon glace icing (Mix sufficient icing sugar with fresh lemon juice to make a smooth icing).  Sprinkle lemon zest on top of the cake and you can place little springs of golden thyme around the edges for a pretty effect.  (see our facebook.com/Ownsworths page)

 

Variation:  Lavender Cake – substitute the lemon juice with 3 tablespoons water, substitute the grated lemon zest with ½ to one tablespoon of edible lavender flowers and no golden thyme!  Decorate the top of the cake with plain glace icing and sprinkle edible lavender flowers around the top edge of the cake and 3 lavender flowers in the centre (optional and do not eat!).

Three Citrus Marinade

One lemon

One lime

One small orange

Handful of fresh Golden Thyme

5-7 tablespoons of Ownsworth’s Rapeseed Oil

 

This very simple marinade is perfect for chicken, fish or vegetables.  In a large non-metallic bowl grate the zest of one lemon, one lime and one small orange.  Extract the juice from all the three fruit and pour over the zest.  Destalk the leaves of a handful of fresh Golden Thyme herb to the citrus fruits before adding 5 to 7 tablespoons of Ownsworth’s Rapeseed Oil.  You can then add your chicken, or fish or vegetables to the bowl of marinade.  Cover with cling film and place in the fridge for a minimum of 2 hours (preferably overnight to really develop the flavours).  Remove the bowl from the fridge and cook your flavoursome food in the oven or on the BBQ.

 

At the end of May I shall be giving a talk to our local High School about our rapeseed oil and its many uses and we will also be hosting a visit on the farm for a Lincolnshire College.  Don’t forget you can visit our facebook.com/Ownsworths page and @ownsworths Twitter page for posts of what we are up to and what I am baking!  Also our facebook.com/fulbeckgardenscottage and @FulbeckGardens Twitter tells you about the holiday cottage and vineyard on the farm.                       

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I'll let you know how we got on at Lincolnshire Show in next month's blog!